Gianduiotto options in America are few. Of those commonly available, most are bad.
Focus on Gianduia, Part 29: Gianduiotti in America
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Aug 012011
Focus on Gianduia, Part 28: Decalogue for Gianduia Snobs
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Jul 252011
At present, national and online retailers offer few brands of gianduia to American consumers. Those fortunate enough to live near a good Italian market may have somewhat better options. Though we’ll discuss some of the more common brands shortly, limited and inconsistent availability make it difficult to advise on what to buy. Instead, let’s discuss how to buy (1).
Focus on Gianduia, Part 27: Evolutionary Gianduia
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Jul 182011
Though we’ve been discussing the earliest gianduiotti, the late-nineteenth and twentieth centuries brought a number of innovations in production, not all of them bad.
Focus on Gianduia, Part 24: Shape and Formation of Gianduiotti
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Jun 202011
Having discussed the traditional tripartite composition of gianduiotti (i.e., sugar, cacao, Tonda Gentile delle Langhe), we now turn to their shape and three methods of formation.
Focus on Gianduia, Part 19: What Gianduiotti are Made of (Cacao)
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May 162011
Understanding the nature of the cacao solids used in early gianduia requires a brief examination of the state of the art in Turin during the 1860s.
